Snack

Roasted Cauliflower with Dukkah and Lemon

Name: Roasted Cauliflower with Dukkah and Lemon
Prep time: 6 min
Total time: 6 min
Yield: 1 serving
Ingredients: 200 g Cauliflower; A generous tsp (6 g) Olive oil; 1.5 tbsp (12 g) Dukkah; A squeeze Lemon juice; A pinch Salt

Small cauliflower florets roasted in a hot oven until the edges go dark, then tossed with dukkah and lemon while hot. 170 kcal.

Calories: 170kcal
Protein: 7g
Fat: 12g
Carbs: 10g

Per serving, makes 1. 6 minutes of work, then twenty-five minutes in the oven. Published 8 September 2026.

Allergens

Tree nuts
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Roasted Cauliflower with Dukkah and Lemon, plated and ready to serve. — The finished recipe. Roasted Cauliflower with Dukkah and Lemon

Ingredients 1 to 5 for roasted cauliflower with dukkah and lemon arranged separately on a dark worktop. — Ingredients 1 to 5. 200 g Cauliflower. A generous tsp (6 g) Olive oil. 1.5 tbsp (12 g) Dukkah. A squeeze Lemon juice. A pinch Salt

Roasted Cauliflower with Dukkah and Lemon, preparation step 1: Heat the oven to 220°C. Cut the cauliflower into small florets, toss with the oil and salt and spread on a tray with space between them. — Step 1. Heat the oven to 220°C. Cut the cauliflower into small florets, toss with the oil and salt and spread on a tray with space between them.

Roasted Cauliflower with Dukkah and Lemon, preparation step 2: Roast for twenty to twenty-five minutes, turning once, until the edges are dark brown. — Step 2. Roast for twenty to twenty-five minutes, turning once, until the edges are dark brown.

The finished roasted cauliflower with dukkah and lemon. — Step 3. Tip into a bowl and toss with the dukkah and lemon while hot.

01 / 05

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Ingredients

Cauliflower200 g
Olive oilA generous tsp (6 g)
Dukkah1.5 tbsp (12 g)
Lemon juiceA squeeze
SaltA pinch

Method

Heat the oven to 220°C. Cut the cauliflower into small florets, toss with the oil and salt and spread on a tray with space between them.
Roast for twenty to twenty-five minutes, turning once, until the edges are dark brown.
Tip into a bowl and toss with the dukkah and lemon while hot.

Worth knowing

Cauliflower wants a hot oven and room on the tray. Crowded, it goes grey and soft instead of brown.
Eats well cold the next day from a tub. The dukkah softens overnight but the flavour is all still there.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.